JASON ALBERT

2323 Shawn Dr * Maryville, TN 37803 * 865-235-8504 * ja8aff0e@westpost.net

Successful professional with 14 years in the sales/services industries with expe
rience performing and managing the following:
* Drive the overall Strategic Plan for the center with a focus on gaining market
share and growing the Net Operating Income.
* Execute and track the tactical plan within the centers Strategic Plan.
* Maintain the common area.
* Prepare the annual center budget, including:
* Forecast the annual income and expenses for the center on a periodic basis.
* Expense control.
* Approve disbursements in accordance with approved annual budget.
* Maximize the income generated by the center (s).
* Manage center personnel
* Supervise and direct on issues of advertising and marketing for the center(s).
* Supervise and direct the Operating Manager.
* Hire, fire, and train support personnel as necessary.
* Supervise independent contractors when such services have been engaged.
* Maintain continuous dialogue with partners or non-equity owners, if applicable
.
* Read lengthy documents and financial reports, judging for accuracy. Visually j
udges graphics and displays. Conducts public, individual and telephone meetings
with vendors and staff; requires speaking and hearing..
* Settle warranty and service issues with suppliers.
* Manage and evaluate acquisition processes.
* Develop supplier relationship management programs that focus on quality, produ
ctivity and innovation.
* Collect, analyze and monitor category specific information on cost, supplier p
erformance, user adoption and compliance, standards and specifications, industry
benchmarks.
Key Skills
Office Management
Teambuilding & Supervision
Staff Development & Training
Policies & Procedures Manuals Report & Document Preparation
Spreadsheet & Database Creation
Accounts Payable/Receivable
Marketing Microsoft Office Professional
Meeting & Event Planning
Expense Reduction
Negotiations
Experience
Cove Insurance Group, Vonore, TN 2006 to Present
General Manager, Life and Health Insurance Agent
* Oversee activities directly related to products or providing services.
* Direct and coordinate activities of businesses concerned with the production,
pricing, sales, or distribution of products.
* Review financial statements, sales and activity reports, and other performance
data to measure productivity and goal achievement and to determine areas needin
g cost reduction and program improvement.
* Manage staff, preparing work schedules and assigning specific duties.
* Direct and coordinate organization's financial and budget activities to fund o
perations, maximize investments, and increase efficiency.
* Establish and implement departmental policies, goals, objectives, and procedur
es, conferring with board members, organization officials, and staff members as
necessary.
* Determine staffing requirements, and interview, hire and train new employees,
or oversee those personnel processes.
* Plan and direct activities such as sales promotions, coordinating with other d
epartment heads as required.
* Analyze goods and services to be sold, and set prices and credit terms, based
on forecasts of customer demand.
* Locate, select, and procure merchandise, representing management in purchase n
egotiations
Results:
* Developed efficiency-enhancing workflow/process improvements that made it poss
ible to accommodate increasing responsibilities necessitated by staff reductions
.
* Decreased office expenditures 15% by implementing needed controls on supplies
and standardizing ordering procedures.
* Saved thousands of dollars in fees and improved the response-rates of direct m
arketing campaigns by bringing formerly outsourced marketing function in-house.
* Licensed in 23 states in Life Health and accident.
Hideaway Country Club, Ft Myers, FL 2000 to 2006
Executive Chef
* Managed food preparation and cooking. Ensured food quality standards are met.
* Cooked food, either on a regular basis or for special functions only.
* Planed the menu and created new recipes.
* Prepared the budget, including projections of annual food and labor costs.
* Trained the kitchen staff to ensure the food is prepared according to budget a
nd standards.
* Performed a regular inventory of food supplies and equipment. Projected future
needs and placed orders to ensure that they are met.
* Ensured kitchen adhered to sanitation and safety laws.
Results:
* Developed efficiency-enhancing workflow/process improvements that made it poss
ible to accommodate 350 members.
* Controlled food, liquor, and labor cost.
* I had taken one of the oldest country club's in Ft. Myers and revitalized it
to a premier club.
Sous Chef
* Supervised the kitchen staff.
* Prepared and cooked meals to order.
* Demonstrated cooking techniques and proper equipment usage to the kitchen staf
f.
* Menu planning
* Ordering of food and kitchen supplies

Education/ Accomplishments
North East High School
* Diploma
Mercyhurst Collage
* Associates in Applied Science, Culinary School - Diploma 1993-1997

1997-1999